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A delicious and vibrant Mexican Chicken Marinade coats juicy chicken pieces in this featured image.

Best Mexican Chicken Marinade

This Mexican chicken marinade transforms ordinary chicken into a flavorful delight with zesty lime, smoky chipotle, and a hint of sweetness. Perfect for tacos, fajitas, or grilled chicken dinners, this recipe balances acidity, sweetness, and spice for a truly unforgettable taste.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup olive oil
  • 1/4 cup lime juice, freshly squeezed
  • 2 tablespoons orange juice, freshly squeezed
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons honey or maple syrup
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper optional
  • Salt to taste
  • Pepper to taste
  • 1.5 - 2 pounds boneless, skinless chicken breasts or thighs

Equipment

  • Medium bowl
  • Whisk
  • Resealable plastic bag or shallow dish
  • Grill, baking sheet, or large skillet
  • Parchment paper (for baking)
  • Measuring cups and spoons
  • Tongs (for grilling/pan-frying)
  • Meat thermometer

Method
 

  1. In a medium bowl, whisk together the olive oil, lime juice, orange juice, apple cider vinegar, soy sauce, honey, garlic, chili powder, smoked paprika, cumin, onion powder, oregano, cayenne pepper (if using), salt, and pepper.
  2. Taste the marinade and adjust the seasonings as needed.
  3. Place the chicken in a resealable plastic bag or a shallow dish.
  4. Pour the marinade over the chicken, making sure it's evenly coated.
  5. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 8 hours. For the best flavor, marinate the chicken for at least 2-3 hours.
  6. Preheat your grill to medium-high heat, oven to 400°F (200°C), or heat a tablespoon of olive oil in a large skillet over medium-high heat.
  7. Remove the chicken from the marinade and discard the marinade.
  8. Grill the chicken for 5-7 minutes per side, or bake for 20-25 minutes, or cook in skillet for 5-7 minutes per side, until it's cooked through and the internal temperature reaches 165°F (74°C).
  9. Let the chicken rest for 5-10 minutes before slicing or shredding.

Notes

Don't over-marinate the chicken; 8 hours is the maximum. Use fresh lime and orange juice for the best flavor. Pound thick chicken breasts to an even thickness for even cooking. The marinade can be made ahead and stored in the refrigerator for up to 3 days. Leftover cooked chicken can be stored in the refrigerator for up to 3-4 days. Variations: Add more cayenne pepper for extra heat, liquid smoke for a deeper smoky flavor, brown sugar for richer sweetness, or chopped cilantro for a fresh flavor.